Here you go....the recipe for Butter Tarts....
The recipe makes approx 48 tarts. Preheat oven to 375 degrees.
8 cups cake & pastry flour
2 2/3 cups margarine (the hard kind, not the stuff that's whipped)
approx. 12 -16 tablespoons of ice water
Cut margarine into the flour until well blended. Add water until it reaches pastry consistency (note from MA...I haven't a CLUE what he means by that...I'd just buy pre-made tart shells!!). Roll out and cut. (he uses an empty l L juice can as a cutter). Line tin muffin cups with the paper cups you can get for muffins (the large size) - otherwise the filling might leak through the pastry and they stick to the pan.
6 cups brown sugar
6 eggs, beaten
scant 1 1/3 cups of milk
6 teaspoons vanilla
2 cups melted butter (or margarine)
raisins (or pecans)
Combine all but the raisins. Place a few raisins (or pecans) into the pastry lined muffin cups. Fill about 2/3's full with the filling. Place in 375 degree oven for 8 minutes. Reduce heat to 350 degrees and continue cooking til lightly browned. Let cool approx. 1/2 hr before removing from pans.